Ingredients
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb crab meat (lump or claw, well-drained)
- 2 cups fresh spinach, chopped
- 8 oz cream cheese, softened
- 1/2 cup fresh cream
- 1/2 cup mayonnaise
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, chopped
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Tortilla chips, crackers, or toast for serving
Optional Additions
- Spicy kick: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce
- Lemon zest: For brightness and balance
- Artichoke hearts: Chopped and folded in for an extra creamy, tangy dimension
- Smoked paprika: A dusting on top before baking adds depth and color
- Breadcrumb topping: For a crispy, golden finish
Tips for Success
- Use quality crab meat: Fresh or refrigerated canned crab gives better flavor than imitation
- Drain well: Ensure both spinach and crab meat are well-drained to avoid a watery dip
- Softened cream cheese: Bring it to room temperature for easier mixing and a smoother texture
- Bake until bubbling: This ensures everything is heated through and the cheese is perfectly melted
- Serve warm: This dip shines when hot and melty—keep it warm with a chafing dish for parties
Instructions
- Cook the Shrimp:
Heat olive oil in a pan over medium heat. Add chopped shrimp and cook for 2–3 minutes until pink and opaque. Set aside to cool slightly. - Prepare the Base:
In a large bowl, mix the softened cream cheese, fresh cream, mayonnaise, garlic, Old Bay seasoning, salt, and pepper until smooth and creamy. - Add the Seafood and Spinach:
Fold in the cooked shrimp, crab meat, chopped spinach, grated mozzarella, and Parmesan. Stir until evenly combined. - Bake the Dip:
Preheat oven to 375°F (190°C). Spread the dip into an oven-safe baking dish and smooth the top. Bake for 20–25 minutes, or until hot and bubbly with a lightly golden top. - Serve and Enjoy:
Let the dip rest for 5 minutes, then serve warm with tortilla chips, crackers, or toasted baguette slices.
